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Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint

Yellow Tomato Salad with Roasted Red PeppersIn Utah it’s still too hot to cook, but luckily around here the garden is bursting with fresh produce and herbs, inspiring me to create salads like this very colorful one I had for lunch recently. The name of this recipe should be “Yet Another Reason I Love My Garden” and to celebrate garden season, there’s a new summer header for Kalyn’s Kitchen, designed by my uber-talented brother Rand. A lot of what you see and use on Kalyn’s Kitchen wouldn’t be possible without the help of Rand and his brilliant partner Bradley, who do so much for me, and I love and appreciate them so much.

Besides the lovely lemon boy tomatoes from my garden, what makes this salad flavorful is using roasted red pepper from a jar, marinated in the dressing for a few minutes before it’s added to the salad. I just love roasted red pepper, and using the jarred red pepper made this ultra fast to put together. Of course, you can roast your own red peppers too, which would only make a really great salad even better. If you don’t have yellow tomatoes use whatever kind of fresh tomatoes are available, but if you have a vegetable garden, I highly recommend the lemon boy tomatoes for next year.

Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
(Makes 2 main dish servings, recipe can easily be doubled; salad recipe created by Kalyn.)

(Edit – this salad is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.)


4-5 large yellow tomatoes (or use whatever type of vine-ripened tomatoes are available)
1 cup coarsely chopped roasted red bell peppers
1/4 cup chopped fresh mint
2 T crumbled feta (I always use my favorite feta)
sea salt and fresh ground black pepper to taste

Dressing Ingredients:
2 T olive oil
2 tsp. fresh lemon juice (could also use balsamic vinegar, but I love the combination of lemon with mint)

Chop red peppers and place in small bowl. Whisk together olive oil and lemon juice, stir into peppers and let them marinate while you prep other ingredients.

Wash tomatoes, wipe dry, cut out stem end, then cut into bite-sized pieces. (If the tomatoes are extra juicy, you may want to drain them in a colander for a minute, although this juice is the most flavorful part of the tomato, so if you don’t mind having a juicy salad, skip this step.) Wash mint and chop, and crumble feta.

Put tomatoes, peppers with dressing, and mint into a bowl and gently combine. Arrange salad on individual plates, crumble feta over, and serve at room temperature. Only make as much as you can eat, since tomatoes should never be refrigerated, (On Food and Cooking, page 331.)

Printer Friendly Recipe

South Beach Suggestions:
Salads like this are a perfect lunch salad or dinner side salad for any phase of the South Beach Diet. I ate this as a lunch salad, but for dinner it would taste great with something like Lamb Souvlaki or Steak with Olive Sauce. For phase two or three you could add something like Brown Rice with Cashews and Herbs.

More Great Ideas for Yellow Tomatoes
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients.)
Summer Red and Yellow Tomato Salad with Basil Vinaigrette
Ratatouille Wanna-Be
Red and Yellow Tomato Gazpacho
Yellow Tomato Insalata Caprese on Garlic Toasts from Well Fed
Yellow Tomato Flan from Desert Candy
Kellogg’s Breakfast Tomatoes from A Veggie Venture
Calico Salsa from Tigers and Strawberries
Zucchini Gazpacho from Je Mange la Ville
Golden Gazpacho with Lemongrass from What Did You Eat
Italian Bread Salad from Lex Culinaria

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22 comments on “Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint”

  1. Anonymous, no but I'm a former teacher. Do you think that helps?

  2. Hey are you a professional journalist? This article is very well written, as compared to most other blogs i saw today….
    anyhow thanks for the good read!

  3. Beautiful colors!! Your tomatoes look so good!!! And I LOVE The new header!!

  4. I recently said the same thing on my blog. It is tooooo hot to cook. Anything with tomatoes where you don’t have to turn on the stove is a friend of mine.


  5. Gosh your pictures just are awesome and totally grab eyes and tummy! Such a really beautiful salad. Well, gosh they are summer tomatoes.

  6. kalyn, what a stunning salad. great colours!! And flavours. You have creat textures in it.

  7. This will come in handy, as I have both an abundance of organic tomatoes from my garden, and a jar of roasted red peppers! Tomatoes, any way you eat them, are high on my list of daily must-haves!

  8. Don’t you just love all thge tomatoes available to us this timje of year!!!The flavour of the tomatoes in this salad with the fresh herbs would just explode in your mouth. Well done!!!!

  9. This looks really good. I am going to have to look for some yellow tomatoes.

  10. I recently tried yellow tomatoes for the first time at a friend’s (birdfood.blogspot.com). They were so tasty! Where the heck have I been? 🙂

  11. Sungold cherry tomatoes are my new favorites, and I think they’d be great in this salad. Definitely on my to-do list for this week.

  12. Tomatoes and mint! Eeee! Who needs yer stinkin’ basil, eh? Beauty.
    (Today was my first roasted tomato sauce day. Mmm. Aroma.)

  13. Wow, I’ve been gone to a family reunion all day. Nice to see that so many people like the looks of this salad. I h ope you all get to try it.

  14. I bet Utah is just as hot as Tucson today. I can barely move, but I think I’m going to try some solar-cooked brownies today. If they don’t turn out, I’m eating cereal tonight 🙂 It’s just to hot to even grill.

  15. I just roasted a bunch of red peppers and made roasted red pepper hummus, and am having some on my sandwich…now I must find some tomatoes to make this wonderful summer salad!

  16. I love yellow tomatoes! When I was little I tried to grow some on the porch. The plant yielded a whopping 2 little tomatoes, but they were still delicious! 🙂

  17. I can actually get ‘Lemon Boy’ here and I love them. So does mon mari as they are a bit less acidic. I made sauce last year and made a very pretty seafood lasagne with yellow tomato sauce…

  18. This looks fantastic – we have a greenhouse full of ripening tomatoes so will have ample opportunity to enjoy this salad.

  19. That is gorgeous Kalyn! I’ve been keeping my eye out for yellow tomatoes to do a yellow gazpacho, but this may have to go on the list as well. 🙂

  20. Meeso, me too. This is really funny because I *barely* hit publish, then went to my blog to check the recipe like I always do, and you had already left a comment!

  21. Yum…I have some yellow tomatoes waiting for use…I should try this, and I absolutely love feta!!!

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